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Photo by: Joseph De Leo
I didn’t understand why people got swoony about the combination of peaches and blueberries until I spent a few summers in the Northeast. When those local blueberries came in, along with peaches, they were indeed something to get excited about. Here in New Mexico we might be more inclined (or, rather, able) to use raspberries for our local berry. Elsewhere, the blackberry or huckleberry might be your best choice. Either way, the yellow corn flour dumplings end up surrounded with scarlet or purple juice.
I like to drop the topping by spoonfuls to get a cobbled look. If you prefer to roll out the topping and cut it into diamonds, circles, hearts, or other shapes, add another 1/3 cup flour or corn flour to make a dough that’s rollable and easy to handle. I prefer it to polenta, which I feel is too coarse and hard here.
1. Preheat the oven to 400°F. Lightly butter a 2½-quart baking dish. If using peaches, dip them into boiling water for 5 to 10 seconds, then pull off the skins. Pit and slice the fruit, put it in a bowl with the berries, and toss with the sugar, cornstarch, and cinnamon. Let stand while the oven heats and you make the biscuit topping.
2. Mix the flour, corn flour, baking powder, sugar, and salt in a bowl, then cut in the butter using 2 knives or your fingers.
3. Beat the eggs with the vanilla and buttermilk. Using a fork or your fingertips, lightly stir these wet ingredients into the flour mixture until it is mixed evenly. It will be rather wet.
4. Transfer the fruit to the baking dish. Then drop the cobbler batter by small spoonfuls over the top, covering the entire surface. Bake in the center of the oven until the topping is golden brown and the juices are bubbling around the edge, about 25 minutes. Let cool and settle for at least 20 minutes before serving.
Nutrients per serving (% daily value)
Nutritional information is based on 10 servings.
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